Desenvolvimento e caracterização físico-química de molho de pimenta malagueta (Capsicum frutescens) e Biquinho (Capsicum chinense) fermentado

Abstract

Pepper is one of the most consumed spices in the world and has been present in human food for over 500 years. In addition to being consumed fresh, peppers can be processed and used in various types of products. The objective of the present study was to elaborate and characterize a pepper sauce, from the mixture of chilli pepper (Capsicum frutescens) and piquinho pepper (Capsicum chinense), and to ferment this sauce by Lactobacillus paracasei (LP) and Saccharomyces cereviseae (SC), separately, and by the symbiosis of the two microorganisms. Fresh red peppers with intense red coloring were purchased from local shops in Inhumas-GO. A mix of chili peppers and pout in natura was prepared in the proportion of 1: 1, and then the maturation point of the mix was determined through the analysis of total soluble solids, pH and total titratable acidity. The pepper sauce production methodology was also defined and in the final product the physicochemical properties of pH, total titratable acidity (TTA), total soluble solids (TSS), humidity, ash, viscosity and color were determined. The results obtained for samples of the mix of hot chilli peppers and fresh pout were total soluble solids of 10.3 °Brix, pH of 5.92 and total titratable acidity of 4.72%. The fermentation process took place in eighteen days, the follow-up analyzes were performed on the following days: D0, D2, D4, D7, D10, D14 and D18. It was found that the fermentation time had a significant influence (p<0.05) on the pH, TTA and TSS parameters of the L. paracasei (LP), S. cereviseae (SC) and symbiotic treatments. After fermentation, it was found that the pepper sauces produced showed a significant difference (p<0.05) in the parameters pH, TTA, TSS, ash and viscosity and that only the humidity parameter did not show a significant difference (p≥0,05) among the evaluated treatments. It was also found that the fermentation of the sauces has no significant influence (p≥0.05) on the color parameters (luminosity, coordinate a*, coordinate b*, color tone and Chroma index). In view of the above, it is concluded that the pepper mix, produced with piquet pepper and chilli pepper, is an alternative for the production of pepper sauces and that fermentation does not alter the visual characteristics of the pepper sauce.